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1,3-Diacylglycerol (DAG) has been well recognized as a safe food component. The metabolic pathway of DAG in the body is different from that of triacylglycerol, and DAG has been demonstrated to contribute to improving metabolism and preventing obesity and cardiovascular diseases. However, the mass fraction of natural DAG in edible oils and fats is less than 10%, so the preparation of high-purity DAG has received widespread attention in recent years. Enzymatic synthesis is the method of choice for the industrial preparation of DAG due to the advantages of eco-friendliness, safety and desirable selectivity over chemical synthesis. Edible livestock and poultry fats, as by-products of slaughter and processing, have a special flavor and nutritional value. However, their undesirable physicochemical properties, especially high melting points and high levels of saturated fatty acids and cholesterols, highly limit their applications in the food industry. In light of this, the synthesis of DAG from edible livestock and poultry fats is a promising approach for their high-value utilization. The current status of the enzymatic synthesis and the potential application of DAG from livestock and poultry fats are reviewed in this article. It is anticipated that this review will provide new ideas for researchers interested in the enzymatic preparation and high-value utilization of DAG from livestock and poultry fats.

Objective To explore the changes and clinical significance of serum levels of Galectin-3, high mobility group protein A2 (HMGA2) , neuropilin-1 (NRP-1) , carcino-embryonic antigen (CEA) , squamous cell carcinoma antigen (SCC-AG) and cytokeratin-19 fragment (CYFRA 21-1) in patients with non-small cell lung cancer (NSCLC) . Methods A retrospective study was conclucted on 79 patients with NSCLC (NSCLC group) , 39 patients with benign lung diseases (benign control group) and 50 healthy examinees (healthy control group) treated or examined in Chuzhou First People's Hospital from March 2019 to March 2022. The serum levels of Galectin-3, HMGA2, NRP-1, CEA, SCC-Ag and CYFRA 21-1 were compared among three groups to analyze the associations of Galectin-3, HMGA2 and NRP-1 with clinicopathological characteristics of NSCLC and their predictive value on lymph node metastasis and clinical staging of NSCLC. Results The serum levels of Galectin-3, HMGA2, NRP-1, CEA, SCC-Ag and CYFRA 21-1 in NSCLC group were significantly higher than those in benign control group and healthy control group (P＜0.05) . The serum levels of Galectin-3, HMGA2, NRP-1, CEA and CYFRA 21-1 were all or partially correlated with tumor diameter, differentiation, lymph node metastasis and clinical stage in NSCLC patients (P

Summary: Medium‐ and long‐chain triacylglycerols rich in α‐linolenic acid (ALA‐MLCT) are a kind of functional structural lipids that provide ω‐3 fatty acid and faster energy supply to human body. To improve the functional and nutritional properties of vegetable oils, we proposed an effective strategy for the synthesis of ALA‐MLCT by enzymatic interesterification of coconut oil and flaxseed oil. Lipase UM1 exhibited the highest interesterification activity compared with commercial Lipozyme RM IM, Lipozyme TL IM and Novozym 435. MLCT (76.59%) and ALA‐MLCT (45.03%) were obtained under the optimum reaction conditions: substrate molar ratio (coconut oil/flaxseed oil) 1:1, temperature 40 °C, Lipase UM1 loading 25 U g‑1. Furthermore, we identified 14 characteristic triacylglycerols molecules between enzymatic interesterification and physical blend by orthogonal partial least squares‐discrimination analysis (OPLS‐DA) model. The content of triunsaturated type triacylglycerols in enzymatic interesterification product (11.29%) was lower than that of physical blend (36.25%). Enzymatic interesterification product had lower solid fat content and 2.44 times oxidative stability than physical blend. These findings provide an effective strategy for the synthesis of functional ALA‐MLCT and advance the understanding of the relationship between triacylglycerols composition and physicochemical characteristics. [ABSTRACT FROM AUTHOR]

反式脂肪酸是脂肪酸链上至少含有1个非共轭反式双键的不饱和脂肪酸异构体。反式脂肪酸（C18）会提高血液胆固醇水平，增加心血管疾病的风险，给人体造成不利的影响。EPA/DHA是重要的长链多不饱和脂肪酸，具有多种生物活性，对维持人体健康具有重要意义。EPA/DHA在精炼加工过程中会发生反式异构化。与全顺式EPA/DHA相比，反式EPA/DHA的生理功能发生了显著变化。从反式EPA/DHA的来源、检测技术、生理功能等方面进行了综述，以期为EPA/DHA的综合开发利用提供科学依据和理论基础。 Trans fatty acids are unsaturated fatty acid isomers containing at least one non-conjugated trans double bond in the fatty acid chain. Trans fatty acids (C18) can increase blood cholesterol levels and the risk of cardiovascular disease, which cause adverse effects on the human body. EPA and DHA are important long-chain polyunsaturated fatty acids with a variety of biological activities and they are of great significance for maintaining human health. EPA and DHA will undergo trans-isomerization during the refining process. Compared with cis EPA and cis DHA, the physiological functions of the trans EPA and trans DHA have undergone significant changes. The sources, detection technology and physiological function of trans EPA and trans DHA were reviewed in order to provide a scientific basis and theoretical basis for the comprehensive utilization and development of EPA and DHA.

The purpose of this study was to substitute shortening with olive diacylglycerol oil/candelilla wax (OCW)–olive diacylglycerol stearin (ODS) oleogels and evaluate their impact on starch digestibility in cookies. The in vitro digestibility study confirmed that the OCW/ODS–based cookies exhibited a notable enhancement of 14.6% in slowly digestible starch (SDS) and an increase of 3.14% in resistant starch (RS) values when contrasted with shortening cookies. The XRD pattern indicated that the existence of ODS may improve the formation of complexes between lipids and amylose. The DSC analysis demonstrated that the incorporation of ODS led to a remarkable rise in enthalpy alteration, escalating from 0.90 to 437.70 J/g, suggesting an improved ability to resist gelatinization. The FTIR spectra suggested that the incorporation of ODS might strengthen interactions between the hydrogen bonds and form the short–range ordered structure in OCW/ODS–based cookies. Overall, these results indicated that incorporating OCW/ODS–based oleogels could serve as a feasible substitute for conventional shortening in cookies with decreased starch digestibility. [ABSTRACT FROM AUTHOR]

Silkworm pupae oil (SPO) has long been a useful resource. In recent years, an increasing number of studies have shown the valuable physiological effects of this oil, and functional oil products with health benefits can be developed using SPO. In this review, recent research on the physiological functions, sources, material composition, digestive characteristics, and processing and use of SPO are summarized, providing a scientific basis for the full exploitation and utilization of SPO. [ABSTRACT FROM AUTHOR]